prikaz prve stranice dokumenta Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja
  Download
PDF 650.17 KB
master's thesis
Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:197312
Krhan, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory of Thermodynamics

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Krhan, M. (2019). Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:197312

Krhan, Maja. "Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:197312

Krhan, Maja. "Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:197312

Krhan, M. (2019). 'Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:197312

Krhan M. Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:197312

M. Krhan, "Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:197312

Metadata
TitleUtjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja
Title (english)The effect of high power ultrasound and antioxidants additions on polyphenolic and aromatic composition of Cabernet Sauvignon wine during ageing
AuthorMaja Krhan
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory of Thermodynamics)
Zagreb
Defense date and country2019-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni sastav i aromu crnog vina Cabernet Sauvignon nakon 3 mjeseca starenja u bocama. Koncentracije ukupnih fenola, antocijana i tanina određene su primjenom spektrofotometrijskih metoda. Sastav slobodnih antocijana u vinu određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Spojevi arome analizirani su primjenom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME–GC/MS). Nakon tretmana utvrđeno je blago smanjenje ukupnih fenola te niže koncentracije ukupnih i slobodnih antocijana posebno u vinu sa sniženom koncentracijom antioksidansa. Također, utvrđene su nešto niže koncentracije estera, hlapivih masnih kiselina i norizoprenoida posebice u vinu sa sniženom koncentracijom sumporovog dioksida i bez dodatka glutationa.
Abstract (english)
The aim of this study was to investigate whether high-power ultrasound and antioxidants additions affects polyphenolic content and aroma of Cabernet Sauvignon wine after 3 months of bottle ageing. Concentration of total phenols, anthocyanins and tannins was determined using spectrophotometric methods. The composition of free anthocyanins in wine was determined by application of high performance liquid chromatography (HPLC). The aroma compounds were analyzed by solid-phase microextraction and gas chromatography-mass spectrometry (SPMEGC/ MS). After treatments, a slight decrease of total phenols, as well as lower concentrations of total and free anthocyanins, were observed, especially in wine with a lower concentration of antioxidants. Also, a slightly lower concentrations of esters, volatile fatty acids and norisoprenoids were determined, particularly in ultrasound treated wine with a lower concentration of sulfur dioxide and without addition of glutathione.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:197312
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2019-12-23 08:24:08